The Campervan Cookbook, Part 1: Breakfast

Ingredients

• 2 eggs per omelet
• ½ cup of omelet fillings of choice: sausage, bacon, mushrooms, peppers, etc. (anything you like in your omelet)
• ¼ cup cheese

Instructions

1. Crack eggs into the quart-sized freezer bags.
2. Add desired fillings and cheese.
3. Seal bag and shake to scramble and mix the omelet.
4. Cook in gently boiling water for 14-15 minutes.
5. Serve and enjoy!

Source: https://www.beyerbeware.net/2011/06/no-mess-camping-omelettes-in-a-bag.html

Ingredients

• 4 corn tortillas
• 8 beaten eggs
• ½ lb. of chorizo sausage (diced or crumbled) taken out of the casing
• 2 tbsp of olive oil
• 1 ½ cups of cheddar or mexican cheese (mild, medium or sharp, depending on preference)
• ¼ cup sweet onion diced
• 2 tbsp of pico de gallo or salsa (canned or prepared ahead)
• 2 tbsp of mexican crema or sour cream

Instructions

1. In a cold pan, cook chorizo into small chunks. Place pan on high heat. As the chunks sear, break them apart into small pieces as possible until it looks like taco filling. When meat is fully cooked, scrape to sides of the pan. Meat should be cooked after 4-6 minutes.
2. Take tortillas and cut them into quarters. Take pieces from 2 of the tortillas and place them into a hot cast iron skillet. After two minutes, the tortillas should be crisp. Continue this process with the rest of the tortillas. After all tortillas are crisped, place them in the skillet and add chorizo.
3. Pour beaten eggs over the tortillas and sausage. Allow eggs to cook for 3 minutes. Allow uncooked eggs to run down the sides of the skillet.
4. Sprinkle cheese over the omelet. Allow cheese to melt for about 30 seconds. When cheese is melted, take pan off heat for about one minute, keeping the pan covered.
5. Cut omelet into squares, sprinkle on toppings such as pico de gallo, salsa, and sour cream.

Source: https://50campfires.com/campfire-mexican-omelet-with-chorizo-recipe/

Ingredients

• 1 lb loaf of crusty French bread (cut into 1″ thick slices)
• 1 ripe banana
• 1 (14 oz) can of coconut milk (regular milk and eggs can be substituted)
• 1 tsp of ground cinnamon
• 1 tsp of vanilla extract
• ½ tsp of salt
• Coconut oil
• Warmed maple syrup
• Fresh blueberries
• Shredded coconut flakes

Instructions

1. In a large bowl or container, mash the banana until it’s smooth. Add coconut milk, vanilla extract, salt, and sugar. Whisk together until mixture is as smooth as possible.
2. Heat a tablespoon of coconut on the skillet over medium heat.
3. Dip sliced bread into the banana/coconut mixture. Let excess mixture drip off, then fry the bread in skillet until it appears to be golden and crispy on each side (about 3 minutes per side).
4. Serve with your favorite toppings such as blueberries, shredded coconut, and warmed maple syrup.
5. Repeat as many times as desired depending on how many servings you need.

Source: https://www.freshoffthegrid.com/vegan-coconut-french-toast/